Chocolate Chip Peanut Butter Balls

From Chocolate-Covered Katie

Ingredients

  • 1/2 cup rolled oats (or oat bran or quick oats) (Maybe even flaxmeal or protein powder!) (40g)
  • 1/2 cup peanut butter (or other nut butter, or Sunbutter to be allergy-friendly) (115g)
  • stevia drops to taste, or 2 tbsp plus 2 tsp pure maple syrup, or another sweetener of choice (If using a dry sweetener, you might have to add a little water or oil to make a dough. If using a liquid sweetener—such as maple syrup or agave—don’t add any extra liquid.)
  • scant 1/8 tsp salt
  • 2 tbsp flour or oat bran, or perhaps protein powder
  • chocolate chips

Directions

Combine all ingredients in a cereal bowl, and mix until well-incorporated. (If you store your nut butter in the fridge, you might want to melt it a little so it stirs more easily.) Roll into balls, and try not to eat them all at once. Luckily, this recipe doesn’t make four hundred and fifty four.

Mango Chia Seed Pudding

From healthishappiness

Ingredients

2 ataulfo mangos (yellow), peeled and pitted
2 tbsp chia seeds
1 cup milk of choice, hemp or almond
1 tbsp maple syrup or to taste
1/2 teaspoon of ground cinnamon, or to taste

Directions

1. In an upright blender, blend 1 mango and the milk together.

2. In a bowl, mix the milk/mango blend with the chia seeds.

3. Place the bowl in the fridge for at least 1 hour or until thick. Stir 2 or 3 times as it thickens.

4. Mix in the cinnamon.

5. Dice the second mango and serve mixed in with the pudding.

Makes 2 portions.

Overnight Strawberry Smoathie

From PBFingers

Ingredients

  • 1/2 c. old fashioned oatmeal
  • 3/4 c. almond milk + 1/4 c. almond milk
  • 2 tbsp. chocolate PB2
  • 1 tbsp. chia seeds
  • 3/4 c. frozen strawberries

Directions

The night before, blend together oats, 3/4 cup almond milk, PB2, and chia seeds. Let sit overnight

In the morning, add strawberries and remaining almond milk. Blend again

Delicious!!!!

Mmmm Sauce

From Mama Pea

Ingredients

  • 1/4 c. canola oil (or oil of your choice)
  • 1/4 c. almonds
  • 1/3 c. water
  • 1/4 c. chickpeas, drained and rinsed
  • 1/4 c. nutritional yeast
  • 2 1/2 T. lemon juice
  • 1 t. minced garlic
  • 1/4 t. salt
  • 3/4 t. curry powder
  • 1/2 t. dried oregano
  • 1/2 t. dried cilantro

Instructions

  • Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days
  • In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
  • Add remaining ingredients and blend until smooth.
  • Transfer to a small bowl and refrigerate until serving.

Banana Bread in a Bowl

From Chocolate-Covered Katie

Ingredients

 

1 banana (I use a frozen one, but you don’t have to)
1-2 tablespoons walnuts (optional)
1 cup milk of choice
1 cup flake cereal, such as Arrowhead Mills’ spelt flakes (You can use a gluten-free cereal)
1 teaspoon pure vanilla extract

Directions

Put all the ingredients into a blender, and blend. Now eat! This gets thicker, the longer it sits.

Oh, and cinnamon or chocolate chips make nice additions. But then again, chocolate chips make a nice addition to anything!

1 banana (I use a frozen one, but you don’t have to)
1-2 tablespoons walnuts (optional)
1 cup milk of choice
1 cup flake cereal, such as Arrowhead Mills’ spelt flakes (You can use a gluten-free cereal)
1 teaspoon pure vanilla extract

Put all the ingredients into a blender, and blend. Now eat! This gets thicker, the longer it sits.

For a fun twist, try using the Melted Banana Trick.

Oh, and cinnamon or chocolate chips make nice additions. But then again, chocolate chips make a nice addition to anything!

 

Nutritional Info:

  • This banana version will have about 245 calories, 7 grams fiber, 7 grams protein, and 3 grams fat.

Nutritional Info:

  • This banana version will have about 245 calories, 7 grams fiber, 7 grams protein, and 3 grams fat.